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BBQ Chicken Salad with Pineapple Chipotle Ranch Dressing Recipe

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This recipe for BBQ Chicken Salad with Pineapple Chipotle Ranch Dressing is from Our Family Cookbook "Kitchen Favorites", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 boneless, skinless chicken thighs
1/8 tsp garlic powder
1/8 tsp ground cumin
1/2 tsp chili powder
Pink Himalayan salt
2 Tbsp barbecue sauce (use your favorite)
1 romaine heart, chopped
2 cups mixed greens
1/4 cup sliced scallions, divided
1 avocado, diced
1/2 cup sliced grape tomatoes
Pineapple Chipotle Ranch Dressing (see separate recipe)

Directions:
Directions:
1: Preheat oven to 350 degrees

2: Season the chicken with the garlic powder, cumin, chili powder, and a couple pinches of salt. Bake for 30-35 minutes, or until the internal temperature reaches 165 degrees F. Dice the chicken and coat with barbecue sauce.

3: In a large bowl, add the romaine heart, mixed greens, 2 Tbsp of scallions, the avocado, and tomatoes and toss to combine. Add the dressing to taste and toss agin. Place the chicken and the remaining 2 Tbsp of scallions on top.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
35
Personal Notes:
Personal Notes:
Mason Jar Salads: I love to make these ahead of time for the week in Mason jars so they're already prepped when you're ready to eat. Put the wet ingredients on the bottom and dryer on the top. I like to store the dressing and chicken in separate containers to add in when I'm ready to eat them.

 

 

 

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